Skip to main content New<> this month
Get the Allrecipes magazine

Butternut Squash Enchiladas

Rated as 4.45 out of 5 Stars
248

"My coworkers and I love a local restaurant's version of this, so I thought I would try and replicate! So far, so good :)"
Added to shopping list. Go to shopping list.

Ingredients

1 h 30 m servings 370
Original recipe yields 4 servings (4 enchiladas)

Directions

{{model.addEditText}} Print
  1. Preheat an oven to 400 degrees F (200 degrees C).
  2. Lay the tortillas flat onto a baking sheet. Bake in the preheated oven until crispy, about 10 minutes. Remove and allow to cool. Meanwhile, place the butternut squash half into a microwave-safe dish cut-side-down, and pour in the water. Cook in the microwave until tender, 12 to 15 minutes. Once cool enough to handle, scoop out the flesh and dice; place into a mixing bowl and set aside.
  3. Heat the olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the spinach and sun-dried tomatoes. Continue cooking until the spinach wilts. Gently fold the spinach mixture into the diced butternut squash.
  4. Arrange four crispy tortillas on the baking sheet. Divide the squash mixture among the tortillas. Sprinkle 1 tablespoon of goat cheese over each tortilla, then top with the remaining tortillas. Pour the enchilada sauce over top, and sprinkle each with 1 tablespoon of cotija cheese.
  5. Bake in the preheated oven until hot, about 10 minutes. Garnish each enchilada with chopped cilantro leaves and a dollop of sour cream to serve.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 370 calories; 18 46.2 10.4 22 429 Full nutrition

Explore more

Reviews

Read all reviews 52
  1. 66 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

What a nice change from the usual enchilada! I made 2 minor changes, I subbed parmesan for the cotija and I omitted the cilantro garnish. This was a light but filling recipe that I expect to u...

Most helpful critical review

Not very impressed. BLAND to say the least. Not enough texture, couldn't taste the sun dried tomatoes at all and cheeses added nothing. IF I made this again I would add more garlic, a couple pe...

Most helpful
Most positive
Least positive
Newest

What a nice change from the usual enchilada! I made 2 minor changes, I subbed parmesan for the cotija and I omitted the cilantro garnish. This was a light but filling recipe that I expect to u...

This recipe sounded like a good idea, but after making it I have to say it was surprisingly delicious. Unfortunately the local grocer didn't have butternut squash in stock so I used a whole orga...

This is a delicious combination of flavors. The goat cheese and butternut squash complement each other beautifully. Stacked enchiladas are typical of New Mexican style, except the tortillas are ...

Made this for my vegetarian son between college classes and his jobs. He loved it. Will be making again soon for the whole family.

I was skeptical when I read the recipe but I had tons of squash I needed to use. THIS WAS SOOOOOOOOOOO good. I cannot even tell you how good this is

Excellent! I know the restaurant, and it IS just like their version. Yum!

These are excellent!

Not very impressed. BLAND to say the least. Not enough texture, couldn't taste the sun dried tomatoes at all and cheeses added nothing. IF I made this again I would add more garlic, a couple pe...

I thought these were pretty good. We used wheat tortillas instead of corn (heated in the preheated oven for 30 seconds each), and subbed one fresh roma tomato for sundried tomatoes because they...